I have another special summer breakfast recipe to share- although I’m sure I’ll be making these year-round. 🙂 I have to make sure that I put my Mother’s Day muffin top pan to good use!
Everyone in my house absolutely loves crumb cake. The genius of making crumb cake in a muffin top form is portion control (which we need!) as well as a reduced baking time. This recipe was slightly adapted from Serious Eats.com; I incorporated whole wheat flour. This recipe would also work in a standard muffin pan, of course. Fabulous!
Yield: 12 muffin tops
For the Cake:
- 1/2 cup (3 1/2 ounces) granulated sugar
- 1/2 teaspoon salt
- 2 tablespoons melted butter
- 1 tablespoon canola oil
- 1 large egg
- 1/2 cup milk (I used 1 percent milk)
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup white whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon baking soda
For the Crumb Topping:
- 1 cup all-purpose flour
- 3/4 cup white whole wheat flour
- 2/3 cup (4 2/3 ounces) packed light brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 10 tablespoons (5 ounces) unsalted butter, melted
- 2 teaspoons vanilla extract
- Confectioners’ sugar, for dusting, optional
To Make the Cake:
- Adjust rack to middle position and preheat oven to 350°F, preferably on convection. Grease muffin top pan with cooking oil spray.
Whisk sugar, salt, melted butter, and oil in a large bowl.
Whisk in egg, milk, sour cream, and vanilla.
Stir flour, baking powder, and baking soda in a small bowl.
Whisk into wet mixture until just combined.
To Make the Crumb Topping:
Whisk flour, brown sugar, cinnamon, and salt in a large bowl until combined.
Add melted butter and vanilla, and toss with fingers until the mixture forms moist crumbs.
Spoon 2 tablespoons batter into each cup and spread evenly.
Sprinkle with crumb mixture.
Bake until light golden and cakes are just firm, about 15 minutes.
Let cakes cool in pan 5 minutes, then transfer to wire rack to cool.
- Dust with Confectioners’ sugar, as desired.
One Year Ago:
Two Years Ago:
Three Years Ago:
Four Years Ago:
The crumb part is always the best part and it looks like making a crumb cake in a muffin pan delivers the best part in spades! Yum.
The crumb is the best part! I was trying to come up with a way to point that out… glad you just knew it to be true. 🙂 🙂
These look delicious! I love that crumb topping, they would pair perfectly with my coffee in the morning 😉
Coffee and crumb cake are a match made in heaven for sure!
Looks delicious and I’d love to eat this. Yum!
Thank you! Dangerous, right? 😉
Josette, this look to die for! I still have not gotten that Muffin Top pan!! Now I’m really going to need one!
All crumb cake should be made in a muffin top pan! 😉 Can’t wait to see what muffin tops you create! 🙂
I just got back home and noticed a brand spanking new Sur la Table not far from my house. I might have to go check them out…because now I want one NOW before I forget, lol! If not, I’ll order online, there’s always that. 🙂
You’re not going to believe it, but my Sur la Table doesn’t carry muffin top pans!! 😦 My husband & kids got one for me on Amazon. 🙂
Dang!! But I’m still going there – so excited to have one in town!!
I love Sur la Table!
I just LOVE crumb cake and these look fantastic! I can’t wait to try them!
You MUST! 🙂
I’m also sure I’ll be making this all year. Welcome aboard 😁.
I’m making them again tomorrow morning! 🙂 Enjoy!
I will. Thank you.